Technology and Use of Oils and Fats in the Food Industry

The teaching course aims to provide students with the knowledge of oils, fats, and their derivatives as fundamental ingredients of many food products. The main objective is to provide students with the knowledge necessary for a conscious use of oils and fats in food formulations and for the optimization of production processes of the foods containing fats and oils.

At the end of the teaching course the students will be able to choose the best oils and fats for food formulations, taking into account their chemical and physical characteristics, technological properties, production and modification processes.